Saturday, April 28, 2007

Pesto Cavatappi


It has been a very hectic couple of months, with work, technical difficulties with the camera and million other issues. So here is one of my favorite comfort pasta recipes. Pesto Cavatappi is my standard order when I go to Noodles and Co. I believe it is also one of the easiest of the Italian recipes too ...

Ingredients:
Cavatappi Pasta - 1/2 pack
Roma Tomato - 1
Heavy whipping Cream - 1 1/2 tbsp
Olive Oil - 1 tbsp
Parmesan Cheese - 1 tbsp Shredded

Pesto
Basil Leaves - 1 cup
Garlic - 3 to 4
Whole Pepper - 5 to 6
Pine nuts - 1 tbsp toasted
Salt - to taste
Parmesan cheese - 1 tbsp grated
Olive oil - 4 tbsp

I make the pesto at home following Micheal Chiarello's Spring Garlic Pesto and Blanched Basil Pesto recipes modifying the quantities and texture to my liking. Make a coarse paste of all the ingredients listed under pesto in a blender. You can also increase the quantity for later use. I normally make extra and freeze the pesto and use it when I am in a hurry. While you are making the pesto cook the pasta according to the instructions on the pack. When the pasta is almost done, heat a separate deep saute pan and pour 1 tbsp of olive oil. Add the tomatoes and saute for 3 to 4 minutes. Add the pesto (at least 2 tbsp - you can add more if you like) and slowly stir in the the drained pasta . After 1 minute add in the heavy whipping cream. Let the liquid reduce in the pan for about 1 to 2 minutes. Remove from heat. Serve immediately. Top with grated Parmesan cheese.



The original recipe also calls for sliced sauteed mushrooms and white wine. Add sauteed mushrooms along with the tomato and then add 1-2 tbsp of any good Italian white wine after you have added the pasta.

Cavatappi is a ridged pasta like penne. You can find it in the pasta aisle of any grocery store like Safeway/ Wholefoods/Jewel etc.

For this recipe to top off I have used Parmigiano Reggiano, as I ran short of the american Parmesan cheese after making the pesto. Parmigiano Reggiano has a fruity/nutty taste and a slightly gritty texture. This cheese is also way suprerior (in gourmet points) in flavor and taste to the regular American parmesan cheese available in most stores available grated/ shredded.

I like to have this pasta with the Sriracha Hot Chili Sauce.

21 comments:

VINI said...

Nice post. I'am most of the time hooked to food tv. Got to try this one sometime...once again, love ur blog name...very homely :).

smitha said...

Thanks Vini, Do try and let me know how you liked it

Jennifer said...

HI! Nice blog. I will be making vadas as per your recipe today for the first time in my life! ;-) Since you like pesto, I thought I'd share a few links from my blog with you-

Cilantro Walnut Pesto
Sage Hazelnut Pesto
Hope you like it!
Jen/Jaya

Chickoo said...

Coincidences galore! I love pesto cavatapi at Noodles and co and I also have it with sriracha :))

Sukanya Ramkumar said...

Hi.....Fist time to ur blog....U have a very nice set of recipes...Love them all...Nice blog...

Girija said...

ഞാനും ഈ ബ്ലോഗിന്റെ സ്ഥിരം സന്ദര്‍ശകയാണ്‌

എനിക്ക്‌ ഈ ബ്ലോഗ്‌ വളരെ ഇഷ്ടപ്പെട്ടതാണ്‌. വളരെയധികം രുചിയുള്ള പാചകക്കുറിപ്പുകല്‍ ഇവിടെയുണ്ട്‌.

ഞങ്ങള്‍ ഈയിടെ ഒരു "മലയാളം പാചകക്കുറിപ്പുകളുടെ" ഒരു വെബ്‌ സൈറ്റ്‌ തുടങ്ങി.

സൗകര്യം പോലെ അവിടം സന്ദര്‍ശിക്കുക.

ഞങ്ങളുടെ വിലാസം
http://www.recipeskerala.com

നിങ്ങള്‍ക്കിഷ്ടപ്പെട്ട വിഭവങ്ങളുമായി ഞങ്ങള്‍ അവിടെ കാത്തിരിക്കുന്നുണ്ട്‌

വരുമല്ലോ ??.... ഞങ്ങള്‍ കാത്തിരിക്കും

Divya Vikram said...

Really inviting..will surely give this a try..

Anonymous said...

It would be nice to know how many this serves

Bini said...

I made it using your recipe a few times... well minus the wine and tomatoes--one word... Amazing!!

Anonymous said...

Fresh basil or is dried okay?

Noob cook here!

mike said...

Now all I need is a recipe for their parmesian crusted chicken breast and I will be in Heaven:)

mike said...

I apologize. I did not realize I had clicked on a site for Vegetarian meals.

Shary said...

I have a question about this recipe that might seem silly: What is Whole Pepper?

Smitha said...

Anon,
Fresh basil tastes best...

Shary,
It's Black pepper (Whole)

Mike,
We are good, did you get to try it....

Tarryn said...

In case anyone is interested, the pesto sauce actually used at Noodle & Co is Buitoni Pasta Sauce Pesto with Basil. It's available at several locations throughout the US and apparently a few food delivery services (I think Jewel And Gordon Food Services were the ones I came across). Anyway, thought this may be helpful for.people like me who are new to cooking and a little intimidated by making their own pesto! Thanks for sharing the recipe!

Anonymous said...

how many servings does this make?

Anonymous said...

actually the sauce is not buitoni it is gordan food services own pesto sauce i know from someone who used to work at noodles.


by the way how many servings is this

Stephish said...

How many servings is this?

Smitha said...

About 2 servings.

Anonymous said...

I was a manager at Noodles& Co for several years. The pesto sauce is a Noodles recipe that is mass produced just for the restaurant, not a brand. Also the steps in cooking the dish are incorrect if you really want to mimic the way the restaurant does it. You want to saute the noodles and veggies (broccoli and spinach go really well in this dish) until the dish is almost dry, then add your cream and cook until the cream is almost completely absorbed by the pasta and veggies. You then want to remove the pan from heat and mix the pesto sauce in. Because the pesto sauce is oil-based it can break down if heated for too long, resulting in the sauce not sticking to the pasta... You end up with a puddle of sauce in the bottom of the bowl. You are welcome.

Smitha said...

Hi Anonymous...

Thanks for the wonderful tips and for correcting the mistakes... I actually did this based on what I had watched at the noodles and company locally whenever I would go there and wait for the order... I would see them do this all in very few minutes I did'nt think it would get over heated,..more like a stir fry... ...But thanks much, really appreciate you taking the time to provide the correct steps....

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